Shortcrust Two Fruit Pie

Name: Shortcrust Two Fruit Pie
Total time: 1 h 5 min
Yield: 6
Ingredients: 1 cup All purpose flour; 2 tablespoons powdered sugar; 0.333 cup butter (cut into small cubes); 1 egg yolk; 0.5 teaspoon vanilla extract; 1.667 cups Strawberries (quartered); 2.333 cups Rhubarb (cut into chunks); 0.5 cup caster sugar; 3 tablespoons Orange juice; 1 egg (beaten)

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Recipe author: EAT SMARTER

My cookbook

284

calories

Calories

20 min.

Preparation

1 hr 5 min.

Ready in

easy

Difficulty

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Ingredients

for 6 servings

1 cup

All purpose flour

2 tablespoons

powdered sugar

0.333 cup

butter (cut into small cubes)

egg yolk

½ teaspoon

vanilla extract

1 ⅔ cups

Strawberries (quartered)

2.333 cups

Rhubarb (cut into chunks)

½ cup

caster sugar

3 tablespoons

Orange juice

egg (beaten)

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Preparation steps

Step 1/4

Place the four, sugar and butter in a bowl and place in the freezer for 15 minutes. Rub the butter into the flour until the mixture resembles breadcrumbs, or blend in a food processor.

Step 2/4

Add the egg yolk, vanilla extract and enough ice cold water to form a dough. Press the dough into a flat disc, wrap in clingfilm and chill in the fridge for 30 minutes.

Step 3/4

Heat the oven to 200ºC (180º fan) 400ºF, gas 6. Mix the rhubarb and strawberries together and place in a pie dish. Sprinkle over the sugar and orange juice.

Step 4/4

Roll the pastry out and cut a circle to make the pie lid. Place on top of the pie, moistening the edge top make a good seal, and decorate with pastry offcuts. Brush with the beaten egg and bake for 30 - 40 minutes or until the pie is golden brown.

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